Memphis Dry-Rubbed Baby Back Ribs

Memphis Dry-Rubbed Baby Back Ribs

A first-timer's go-to rib recipe.

Adapted from Southern Living

Ingredients

Metric System
Servings
  • 8 oz vinegar
  • 8 oz water
  • 2 slab pork
  • 2.7 oz salt
  • 2 oz sugar
  • 1.5 oz paprika
  • 3 tsp black pepper
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 3 tsp mustard powder
  • 3 tsp chili powder
  • 3 tsp cumin
  • 3 tsp allspice
  • 3 tsp herbes de provence
  • Step 1

    Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub 3/4 cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.

    Step 2

    Prepare a charcoal fire in smoker according to manufacturer’s instructions, substituting a mixture of 3/4 cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.

    Step 3

    Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining 1/4 cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining 1/2 cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.

    Step 1

    Baking sheet

    If desired, rub the rest of the brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.

    Step 2

    Baking sheet

    Stir together vinegar and water, and spritz or brush the resulting mixture on both sides of ribs to thoroughly moisten.

  • 0.25 cup vinegar
  • 0.25 cup water
  • Step 3

    Baking sheet

    Remove ribs from the smoker, and place on a baking sheet.

    Step 4

    Smoker

    Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes.

    Step 5

    Smoker

    Place slabs on smoker, meaty side up; cover with lid.

    Step 6

    Smoker

    Place wood chunks on coals.

    Step 7

    Smoker

    Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes.

    Step 8

    Smoker

    Prepare a charcoal fire in smoker according to manufacturer’s instructions, substituting a mixture of vinegar and water in drip pan.

  • 0.75 cup vinegar
  • 0.75 cup water
  • Step 9

    Rub 3/4 cup of the brown sugar mixture in the medium bowl evenly over both sides of rib slabs, and let stand at room temperature.

  • 2 slab pork
  • Step 10

    Medium bowl

    Combine ingredients in a medium bowl.

  • 0.333333333333333 cup salt
  • 0.25 cup sugar
  • 3 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp mustard powder
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp allspice
  • 1 tbsp herbes de provence
  • Cheffe Logo
    Smart Cooking

    Cooking from recipes shouldn't be hard.

    Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.

    • No more timers
    • Precise ingredient quantities
    • Multitasking is a breeze
    Cheffe iOS App

    It's like cooking on auto-pilot. Try it in the app!

    What is Smart Cooking?